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Sauce Hollandaise

Place two egg yolks in a small saucepan on the range with a teaspoon good vinegar and eight drops lemon juice from a very sound lemon. Sharply stir with a wire whisk for one minute, then place the pan into another larger one containing very hot, but not boiling, water and briskly stir for three minutes. Remove the pan from the water, then add little by little two ounces of the very best butter, continually stirring while adding it. Season with a saltspoon salt and a half saltspoon cayenne pepper. Stir well again for one minute and serve.